Classic Double Cheeseburger Recipe (for Tom)

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Are you craving a juicy, cheesy burger? Look no further! This classic double cheeseburger recipe is simple and delicious. You’ll learn how to make two mouthwatering burgers in just 20 minutes. The secret to a great burger is using 20% fat ground beef for the perfect juicy texture.

Get ready to fire up your griddle or frying pan. We’ll walk you through making four flavorful beef patties topped with melty cheese. You’ll also learn how to build your burger with fresh toppings and a tasty sauce. This recipe is perfect for a quick weeknight dinner or weekend treat.

Exact Ingredients List

Here’s what you’ll need to make two classic double cheeseburgers:

For the burgers:

• 1 tbsp vegetable oil
• 450g (1 lb) minced beef (20% fat)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 slices burger cheese

For assembly:

• 2 brioche buns, toasted
• Large handful of curly lettuce, sliced
• 2 large tomatoes, sliced
• 1/4 brown onion, peeled and sliced
• 8 tbsp burger sauce

These ingredients will give you everything you need for tasty, juicy double cheeseburgers. The 20% fat content in the beef helps keep the patties moist and flavorful.

Remember to toast your buns for that extra crunch. You can use your favorite cheese slices if you prefer something other than standard burger cheese.

Feel free to adjust the amount of lettuce, tomato, and onion to your liking. The burger sauce adds a nice kick, but you can always make more or less depending on how saucy you like your burgers.

Instructions

Heat up your griddle or large frying pan. Brush it with vegetable oil.

Shape the beef into 4 patties. Sprinkle salt and pepper on both sides.

Cook the patties for about 3 minutes until brown. Flip them over and top each with a cheese slice.

Cook for 1-3 more minutes until done. Take them off the heat and let them rest for 2-3 minutes.

While the burgers rest, mix your sauce ingredients.

To build your burgers, start with lettuce on the bottom bun. Add tomato slices next.

Place a burger patty on top of the tomatoes. Add onion slices and another patty.

Drizzle your sauce over the top. Finish with the top bun and serve your double cheeseburgers right away.

Remember to toast your buns before assembly for extra flavor and texture. Enjoy your homemade classic!

Possible Substitutes List & Recipe Variations

You can easily switch up this classic double cheeseburger recipe. Try swapping the beef for ground turkey or chicken for a lighter option. Plant-based patties work great for veggie lovers.

Want a different cheese? Go for cheddar, Swiss, or pepper jack. You can even use blue cheese for a tangy kick.

Swap the brioche buns for whole wheat or lettuce wraps. Gluten-free buns are another good choice.

Spice things up with jalapeños or banana peppers. Add bacon for extra crunch and flavor. Sautéed mushrooms or caramelized onions make tasty toppings too.

For the sauce, try BBQ, ranch, or chipotle mayo. You can also use mustard or ketchup if you prefer.

Here’s a quick list of easy swaps:

• Meat: Turkey, chicken, veggie patties
• Cheese: Cheddar, Swiss, pepper jack
• Buns: Whole wheat, lettuce wraps, gluten-free
• Toppings: Bacon, jalapeños, mushrooms
• Sauce: BBQ, ranch, chipotle mayo

Mix and match these options to create your perfect burger!

Tips, Tricks & Storing

Make sure your beef is cold when forming patties. This helps them hold their shape better while cooking.

For juicier burgers, avoid pressing down on the patties with a spatula. This squeezes out the flavorful juices.

Let the burgers rest for a few minutes after cooking. This allows the juices to redistribute, making them more tender.

Toast your buns for extra flavor and to prevent them from getting soggy.

Try adding different cheeses like cheddar or Swiss for variety. Experiment with toppings like bacon, avocado, or fried eggs.

To store leftovers, wrap each burger tightly in foil or plastic wrap. Keep them in the fridge for up to 3 days.

Reheat burgers in a skillet over medium heat for best results. Microwaving can make them tough.

Freeze uncooked patties for up to 3 months. Separate them with wax paper before freezing for easy thawing.